Bottled carbonated alcoholic beverages

Abstract

Provided is a technology for reducing the unpleasant irritation caused by carbon dioxide in bottled carbonated alcoholic beverages having a relatively high carbon dioxide pressure, and in carbonated alcoholic beverages having a relatively high carbon dioxide pressure and a low pH. Solution: Carbon dioxide pressure is 1.9 to 5.0 kgf / cm 2 The bottled carbonated beverage has a pH of 3.5 or more but less than 5.0, an alcohol content of 1 to 16 v / v%, a sodium content of 60 to 600 mg / 100 mL, an acidity (as citric acid) of 0.41 g / 100 mL or more, and a weight ratio of potassium content to sodium content (K / Na) of 0.001 to 0.1.

Description

[Technical Field]

[0001] The present invention relates to a packaged carbonated alcoholic beverage having a relatively high carbonation pressure, and related methods. [Background technology]

[0002] In recent years, carbonated alcoholic beverages, such as RTDs, have become increasingly popular. RTD is an abbreviation for "Ready to Drink," and includes canned chuhai, canned cocktails, canned highballs, and other alcoholic beverages that can be consumed immediately.

[0003] Carbonated alcoholic beverages have various problems, and technologies to address these problems have been published. For example, Patent Document 1 describes a technology for reducing the bitterness derived from alcohol. Also, Patent Document 2 describes a technology for obtaining the desired stimulating sensation of carbonation. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2018-143212 [Patent Document 2] Japanese Patent Application Publication No. 2018-143213 Summary of the Invention [Problem to be solved by the invention]

[0005] In carbonated alcoholic beverages, the carbon dioxide pressure is sometimes increased in pursuit of a refreshing feeling due to carbonation. However, the inventors of the present application have found that when the carbon dioxide pressure is increased in alcoholic beverages, the stimulation caused by the carbon dioxide, combined with the stimulation caused by the alcohol, can be excessively enhanced. Furthermore, they have found that a low pH range also enhances the stimulation.

[0006] An object of the present invention is to provide a technology for reducing the unpleasant irritation caused by carbonation in carbonated alcoholic beverages that have a relatively high carbon dioxide pressure and a low pH. [Means for solving the problem]

[0007] After extensive research, the inventors have discovered that in an alcoholic beverage having a relatively high carbon dioxide pressure and a low pH, the undesirable irritation caused by carbonation in the beverage can be reduced by adjusting the sodium content, acidity, and weight ratio of the potassium content to the sodium content within specific ranges.

[0008] The present invention relates to, but is not limited to, the following: [1] A bottled carbonated beverage, The carbon dioxide pressure of the beverage is 1.9 to 5.0 kgf / cm 2 and The pH of the beverage is 3.5 or more and less than 5.0, The alcohol content of the beverage is 1 to 16 v / v%, The sodium content of the beverage is 60 to 600 mg / 100 mL; The acidity of the beverage (as calculated as citric acid) is 0.41 g / 100 mL or more, and The carbonated beverage, wherein the weight ratio of the potassium content to the sodium content (K / Na) of the beverage is 0.001 to 0.1. [2] The carbonated beverage according to [1], having a fruit juice content of 0 to 9 w / w%. [3] A carbonated beverage according to [1] or [2], having a potassium citrate content of less than 20 mg / 100 mL. [4] Carbon dioxide pressure is 1.9 to 5.0 kgf / cm 2 A method for reducing the unpleasant irritation caused by carbonation in a bottled carbonated beverage having a pH of 3.5 or more and less than 5.0 and an alcohol content of 1 to 16 v / v%, comprising: adjusting the sodium content of the beverage to 60 to 600 mg / 100 mL; A step of adjusting the acidity (citric acid equivalent) of the beverage to 0.41 g / 100 mL or more; A step of adjusting the weight ratio of the potassium content to the sodium content (K / Na) of the beverage to 0.001 to 0.1. The method comprising: [Effects of the Invention]

[0009] The present invention can reduce the unpleasant stinging sensation caused by carbonation in alcoholic beverages that have relatively high carbonation pressure and low pH. The term "unpleasant irritation caused by carbon dioxide" used in this specification includes a burning sensation and a painful irritation. "Burning sensation" refers to a strong irritation felt from the mouth to the throat caused by alcohol when drinking an alcoholic beverage, which is exacerbated by the irritation of carbon dioxide. "Painful irritation" refers to the irritation felt when carbon dioxide bubbles burst as they pass from the mouth to the throat when drinking a carbonated beverage.

[0010] In one aspect, the present invention can also improve the drinking experience and / or drinkability of the beverage as an alcoholic beverage. "Drinkability as an alcoholic beverage" refers to the properties of an alcoholic beverage that give a sense of satisfaction when drinking it, such as the complex flavor of the alcoholic beverage, the richness derived from the alcohol, and the length of the aftertaste, and "drinkability" refers to the properties of a beverage that make it easy to drink and make you want to drink multiple glasses. DETAILED DESCRIPTION OF THE INVENTION

[0011] The bottled carbonated alcoholic beverage of the present invention (hereinafter also referred to as "the beverage of the present invention") and related methods are described below. (carbon dioxide) The beverage of the present invention contains carbon dioxide gas at a high gas pressure, specifically, 1.9 to 5.0 kgf / cm. 2 , preferably 1.9 to 3.7 kgf / cm 2, more preferably 2.0 to 3.0 kgf / cm 2 , more preferably 2.0 to 2.7 kgf / cm 2 is.

[0012] Carbon dioxide can be added to a beverage by methods commonly known to those skilled in the art, including, but not limited to, dissolving carbon dioxide in the beverage under pressure, mixing the carbon dioxide and the beverage in a pipe using a mixer such as a Zuhenhagen carbonator, spraying the beverage into a tank filled with carbon dioxide so that the carbon dioxide is absorbed into the beverage, or mixing the beverage with carbonated water. Carbon dioxide pressure can be adjusted using any of these methods as appropriate.

[0013] In this specification, unless otherwise specified, carbon dioxide pressure refers to carbon dioxide pressure at 20°C. The gas pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd. For example, the sample temperature is set to 20°C, and the air in the container is degassed (sniffed) using the gas volume measuring device, shaken, and then the carbon dioxide pressure is measured.

[0014] (pH) The pH of the beverage of the present invention is 3.5 or higher and lower than 5.0, preferably 3.5 to 4.5, more preferably 3.6 to 4.2, and more preferably 3.7 to 4.1.

[0015] In this specification, the pH of a beverage refers to the pH measured in a decarbonated state, and therefore, for example, the pH can be measured after the degassing and shaking steps that are performed when measuring the gas pressure.

[0016] (Alcohol content) The beverage of the present invention contains alcohol. As used herein, the term "alcohol" means ethanol unless otherwise specified.

[0017] The alcohol content of the beverage of the present invention is 1 to 16 v / v %, preferably 3 to 12 v / v %, and more preferably 3 to 10 v / v %. Alcohol may be added to the beverage by any means. However, since one particularly preferred embodiment of the present invention is an RTD such as chuhai, it is preferable that the beverage of the present invention contains a distilled alcoholic beverage. The distilled alcoholic beverage is not limited by its raw materials or production method. Examples of the distilled alcoholic beverage include spirits (e.g., vodka, rum, tequila, gin, aquavit, Korn), brewer's alcohol, neutral spirits, liqueurs, whiskey, brandy, and shochu. Fruits, vegetables, tea, spices, herbs, etc., infused in these distilled alcoholic beverages may also be used.

[0018] In this specification, the alcohol content of a beverage can be measured by any known method, for example, using a vibration density meter. Specifically, the carbon dioxide gas is removed from the beverage by filtration or ultrasonication to prepare a sample, and the sample is then distilled over an open flame. The density of the resulting distillate is measured at 15°C, and the alcohol content can be calculated using "Table 2: Conversion Table of Alcohol Content, Density (15°C) and Specific Gravity (15 / 15°C)," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007).

[0019] (sodium) The beverage of the present invention contains sodium. The sodium content in the beverage of the present invention is 60 to 600 mg / 100 mL, preferably 65 to 500 mg / 100 mL, more preferably 70 to 400 mg / 100 mL, and more preferably 80 to 300 mg / 100 mL. Other preferred examples of the sodium content are 60 to 300 mg / 100 mL, 60 to 200 mg / 100 mL, and 60 to 150 mg / 100 mL. By adjusting the sodium content within an appropriate range, it is possible to reduce the undesirable irritation caused by carbonation.

[0020] In the present invention, sodium can be added to beverages in the form of a salt that can be used in foods and beverages. Examples of salts that can be used to incorporate sodium into the beverage of the present invention include sodium citrate (e.g., trisodium citrate), sodium carbonate, sodium malate, sodium tartrate, sodium chloride, sodium lactate, sodium acetate, sodium sulfite, sodium hyposulfite, sodium bicarbonate, sodium alginate, sodium saccharin, sodium benzoate, sodium L-ascorbate, sodium sorbate, and sodium erythorbate. To add sodium to a beverage, a raw material containing sodium or a sodium salt, such as fruit juice, vegetable juice, natural water, or deep-sea water, can be added to the beverage.

[0021] When the sodium contained in the present invention is in the form of a salt, the amount of sodium contained in the beverage can be calculated by converting it into the amount of the free form. Furthermore, the sodium content or concentration in the beverage (sample solution) related to the present invention can be measured by a known method using an ICP atomic emission spectrometer.

[0022] (potassium) The beverage of the present invention may further contain potassium. The weight ratio of the potassium content to the sodium content (K / Na) in the beverage of the present invention is preferably 0.001 to 0.1, more preferably 0.0057 to 0.1, and even more preferably 0.001 to 0.05. When the K / Na weight ratio is within an appropriate range, the undesirable irritation caused by carbonation can be reduced.

[0023] In the present invention, potassium can be added to beverages in the form of a salt that can be used in foods and beverages. Examples of salts that can be used to add potassium to the beverage of the present invention include potassium tartrate, potassium chloride, potassium carbonate, potassium sorbate, potassium metabisulfite, acesulfame potassium, potassium alginate, potassium citrate such as tripotassium citrate, potassium gluconate, potassium L-glutamate, and potassium ascorbate. In order to add potassium to beverages, raw materials containing potassium or potassium salts, such as fruit juice, vegetable juice, tea, natural water, and deep sea water, can be added to the beverage.

[0024] When the potassium used in the present invention is in the form of a salt, the amount of potassium in the beverage can be calculated by converting it into the amount of the free form. The potassium content or concentration in the beverage (sample solution) of the present invention can be measured by a known method using an ICP atomic emission spectrometer.

[0025] (acidity) The acidity of the beverage of the present invention is 0.41 g / 100 mL or more, preferably 0.41 to 2.2 g / 100 mL, more preferably 0.43 to 1.5 g / 100 mL, more preferably 0.45 to 1.5 g / 100 mL, and more preferably 0.45 to 1.2 g / 100 mL. By keeping the acidity within an appropriate range, the undesirable irritation caused by carbonation can be reduced.

[0026] As used herein, "acidity" refers to a value that indicates the acid content, and can be calculated from the amount of alkali required to neutralize (pH 7.0) a given amount of beverage (sample) by adding an alkali such as sodium hydroxide. An automatic titrator (such as a Mettler Toledo DL50) can be used to measure acidity. In the present invention, the acidity is calculated as the amount of citric acid (calculated from the neutralization amount, assuming that all the acid in the beverage is citric acid).

[0027] (fruit juice) The beverage of the present invention may contain fruit juice. The fruit juice may be in any form, such as straight fruit juice obtained by squeezing fruit and using the juice as is, or concentrated fruit juice. Clear or cloudy fruit juice may also be used. It is also possible to use whole fruit juice obtained by crushing the whole fruit including the skin and removing only particularly hard solids such as seeds, fruit puree obtained by straining fruit, or fruit juice obtained by crushing or extracting the pulp of dried fruit.

[0028] The type of fruit juice is not particularly limited, and examples thereof include citrus juices (orange juice, Satsuma mandarin juice, grapefruit juice, lemon juice, lime juice, yuzu juice, iyokan juice, natsumikan juice, hassaku juice, ponkan juice, shiikuwasha juice, kabosu juice, etc.), apple juice, grape juice, peach juice, tropical fruit juices (pineapple juice, guava juice, banana juice, mango juice, acerola juice, lychee juice, papaya juice, passion fruit juice, etc.), other fruit juices (plum juice, pear juice, apricot juice, plum juice, berry juice, kiwi fruit juice, etc.), strawberry juice, melon juice, etc. These fruit juices may be used alone or in combination of two or more.

[0029] The content of fruit juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w / w%, less than 10 w / w%, or 0 to 9 w / w% in terms of fruit juice percentage. In this invention, the "fruit juice ratio" in a beverage is calculated using the amount of fruit juice (g) blended in 100g of beverage using the following conversion formula. The concentration ratio is calculated in accordance with JAS standards, excluding the sugar refractometer readings of sugars, honey, etc. added to the juice.

[0030] Juice percentage (w / w%) = <amount of juice (g)> x <concentration ratio> / 100 mL / <specific gravity of beverage> x 100 (Type of drink) The type of beverage of the present invention is not particularly limited, but is preferably a highball, chuhai (chuhai), cocktail, sour, or the like. The terms "highball" and "chuhai," when used in connection with the beverage of the present invention, refer to a beverage containing water, distilled alcohol, and carbon dioxide. Highballs and chuhai may further contain fruit juice. Furthermore, the term "sour," when used in connection with the beverage of the present invention, refers to a beverage containing spirits, sour fruit juice such as citrus fruit, a sweet component, and carbon dioxide. The term "cocktail," when used in connection with the beverage of the present invention, refers to an alcoholic beverage made by mixing fruit juice or the like with a base alcoholic beverage. (sweetener) The beverage of the present invention may contain a certain amount of sweetener. In the present invention, natural sweeteners, sugar alcohols, artificial sweeteners, etc. can be used as sweeteners. For example, natural sweeteners include, but are not limited to, glucose, fructose, mogrol glycoside, glycyrrhizinic acid glycoside, maltose, sucrose, lactose, rare sugar, high-fructose liquid sugar, high-fructose glucose liquid sugar, oligosaccharides, honey, sugarcane juice (brown sugar), sugar (white sugar, brown sugar, brown sugar, wasanbon, etc.), maple syrup, molasses, and starch syrup. Sugar alcohols include, but are not limited to, erythritol, xylitol, sorbitol, maltitol, and mannitol. Artificial sweeteners include, but are not limited to, sucralose, acesulfame potassium, aspartame, saccharin, alitame, and neotame.

[0031] The sweetener used in the present invention preferably contains one or more selected from the group consisting of acesulfame potassium, sucralose, high fructose corn syrup, sugar, starch syrup, and oligosaccharides.Furthermore, the sweetener used in the present invention preferably contains one or more selected from the group consisting of acesulfame potassium, sucralose, high fructose corn syrup, and sugar.

[0032] As used herein, "sweetness" refers to the sweetness derived from sweeteners added to carbonated beverages and does not include the sweetness derived from sweeteners originally contained in citrus juices, such as lemon juice. Furthermore, as used herein, "sweetness" refers to the degree of sweetness based on the sweetness of sucrose and corresponds to the sucrose concentration (w / v%) in an aqueous sucrose solution. For example, a sweetness level of 2 corresponds to the sweetness of a 2 w / v% aqueous sucrose solution. Examples of the sweetness levels of each sweetener used herein are shown below. The sweetness level of sucrose is defined as 100, and the sweetness levels of acesulfame potassium, sucralose, and high fructose corn syrup are considered to be 20,000, 60,000, and 75.5, respectively. The sweetness level can be adjusted by adjusting the amount of natural and / or artificial sweeteners added.

[0033] The range of sweetness derived from the sweetener in the beverage of the present invention may be 0.5 to 7.0, preferably 0.6 to 6.0, more preferably 0.7 to 4.0, and even more preferably 1.0 to 3.0, in terms of sucrose (w / v%).

[0034] (Other ingredients) The beverage of the present invention may also contain additives that are typically added to beverages, such as flavorings, vitamins, colorings, antioxidants, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers, as long as the effects of the present invention are not impaired.

[0035] In one embodiment, the potassium citrate content of the beverage of the present invention is less than 20 mg / 100 mL. In one embodiment, the magnesium content of the beverage of the present invention is less than 10 mg / L.

[0036] In one embodiment, the ascorbate content of the beverage of the present invention is less than 3 g / L. In one embodiment, the beverage of the present invention is free of 1-octen-3-ol.

[0037] (packaged beverages) The beverage of the present invention is provided in a containerized form. The container form includes, but is not limited to, metal containers such as cans, PET bottles, paper cartons, bottles, pouches, etc. For example, a sterilized containerized product can be produced by filling the beverage of the present invention into a container and then subjecting it to heat sterilization such as retort sterilization, or by sterilizing the beverage and filling it into a container.

[0038] (Related Methods) In another aspect, the present invention is directed to a method for manufacturing a gas turbine engine having a carbon dioxide gas pressure of 1.9 to 5.0 kgf / cm. 2 The present invention relates to a method for reducing the unpleasant irritation caused by carbonation in a bottled carbonated beverage having a pH of 3.5 or more but less than 5.0 and an alcohol content of 1 to 16 v / v%, and the method comprises the following steps: adjusting the sodium content of the beverage to 60 to 600 mg / 100 mL; A step of adjusting the acidity (citric acid equivalent) of the beverage to 0.41 g / 100 mL or more; A step of adjusting the weight ratio of the potassium content to the sodium content (K / Na) of the beverage to 0.001 to 0.1.

[0039] The method is carried out by adjusting the carbon dioxide pressure of the beverage to 1.9 to 5.0 kgf / cm 2 The method may further include a step of blending the raw materials so that the pH is 3.5 or more and less than 5.0, and the alcohol content is 1 to 16 v / v %.

[0040] The types of ingredients in the beverage, their contents, weight ratios of the ingredients, carbon dioxide pressure, pH, acidity, and their preferred ranges, as well as the method for adjusting them, are as described above for the beverage of the present invention or are obvious from them. The timing of these steps is also not limited. For example, the above steps may be performed simultaneously or separately, or the order of these steps may be reversed. It is sufficient that the final beverage satisfies the above conditions.

[0041] (Numerical range) For clarity, the numerical ranges set forth herein include their endpoints, i.e., lower and upper limits. [Example]

[0042] The present invention will be described below based on examples, but the present invention is not limited to these examples. (Experiment 1) Examination of the undesirable irritation of carbon dioxide Beverage samples were prepared according to the formulation shown in the table below (the remainder is water). Brewer's alcohol (alcohol content 95% v / v) was used as the alcohol source, citrus flavor as the flavoring, and citrus juice as the fruit juice. The acidity was adjusted with citric acid. A small amount of a pH adjuster was also used to adjust the pH.

[0043] The obtained samples were subjected to a sensory evaluation. Specifically, four expert panelists evaluated the four items: weak burning sensation, weak painful stimuli, drinkability as an alcoholic beverage, and drinkability. Each item was rated on a 5-point scale (5 being the best and 1 being the worst), and an average score was calculated for each item. Average scores of 4 or higher were represented by ◎, scores of 3 to 4 were represented by ○, scores of 2 to 3 were represented by △, and scores of 1 to 2 were represented by ×. The results are also shown in the table below.

[0044] Prior to the evaluation, a common understanding of each score was formed using each score and the corresponding reference beverage.

[0045] [Table 1]

[0046] As the carbon dioxide pressure increased, the burning sensation and painful irritation increased. This tendency was further exacerbated when alcohol was present. Furthermore, the irritation increased as the pH decreased. Therefore, it was clear that the presence of alcohol, along with a relatively high carbon dioxide pressure and low pH, intensified the unpleasant irritation caused by carbon dioxide.

[0047] (Experiment 2) Reducing the unpleasant irritation of carbon dioxide Several beverage samples were prepared by adding sodium and potassium to a beverage containing alcohol, with a relatively high carbon dioxide pressure and low pH, and adjusting the acidity. The formulations are shown in the table below. The same method as in Experiment 1 was used, except that table salt or trisodium citrate was used as the sodium source, and potassium chloride or acesulfame potassium was used as the potassium source. The sensory evaluation method was also the same as in Experiment 1. The sensory evaluation results are also shown in the table below.

[0048] [Table 2]

[0049] [Table 3]

[0050] [Table 4]

[0051] Even if a beverage has a relatively high carbon dioxide pressure, a low pH, and contains alcohol, the unpleasant irritation caused by carbonation can be reduced if the sodium content, acidity, and K / Na ratio are within a specific range.In such cases, the beverage also has a good drinking experience and drinkability.

Claims

1. A packaged carbonated beverage, The carbon dioxide pressure of the beverage is 1.9 to 5.0 kgf / cm ２ and The pH of the beverage is 3.5 or more and less than 5.0, The alcohol content of the beverage is 1 to 16 v / v%; The sodium content of the beverage is 60 to 600 mg / 100 mL; The acidity (as citric acid) of the beverage is 0.41 g / 100 mL or more, the weight ratio of the potassium content to the sodium content of the beverage (K / Na) is 0.001 to 0.1; The beverage has a fruit juice content of 0 to 9 w / w%; and The carbonated beverage is at least one selected from the group consisting of highballs, chuhais, cocktails, and sours.

2. 2. The carbonated beverage of claim 1, wherein the potassium citrate content is less than 20 mg / 100 mL.

3. Carbon dioxide pressure is 1.9 to 5.0 kgf / cm ２ A method for reducing the unpleasant irritation caused by carbonation in a bottled carbonated beverage having a pH of 3.5 or more but less than 5.0 and an alcohol content of 1 to 16 v / v%, comprising: adjusting the sodium content of the beverage to 60 to 600 mg / 100 mL; Adjusting the acidity (citric acid equivalent) of the beverage to 0.41 g / 100 mL or more; and adjusting the weight ratio of the potassium content to the sodium content (K / Na) of the beverage to 0.001 to 0.1; Including, The beverage has a fruit juice content of 0 to 9 w / w%; and The method, wherein the beverage is at least one selected from the group consisting of highballs, chuhais, cocktails, and sours.

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